“Make tart little nests for sauteed meats or vegetables by tossing hot pasta with a tangy cream sauce flavored with lots of lemon juice and citrus zest. Nestle the fillings into mounds of pasta for a charming presentation.”

Served the noodles with meatballs - my husband said the meatballs saved the dish. I did use milk with cornstarch, since I did not have half and half, as someone else suggested. Perhaps I'll try it with half and half next time.

Reviewer:

Simple and delicious. I used fettuccini noodles, half & half and chicken broth as well, tossed in a small handful of freshly grind parmesan and black pepper at the end. Served with chicken sausage and sautéed spinach with garlic

Reviewer:

I made this tonight and used it with fresh fettucini pasta and zucchini "pasta" which I made with a peeler. I modified the sauce- didn't use any broth at all or lime. I used 1/2 cup heavy cream and 1/2 cup skim milk (bc I ran out of heavy cream only reason! lol) and a whole stick of butter, plus caramelized onions and fresh garlic and green onions. I used the zest and juice from one whole lemon. The sauce wasn't very thick but just thick enough, I was happy with it but if I had the whole cup of HC I would use it. and over shrimp too, and with cut up roma tomatoes (I didn't have any). The lemon flavor was perfect- you could taste it but not tart at all nor too overpowering. Baby bear!!!

Reviewer:

I liked it, but I found it to be not lemony enough. I did not include the lime (I thought that might be weird), but I added an extra tablespoon of lemon juice. Will keep, but will adjust the amount of lemon in the future.

Reviewer:

good base to have as is or get creative with. I didn't have lime but had everything else. I added garlic powder to the cream sauce and sauteed an orange bell pepper, zucchini, garlic, frozen cauliflower, and a parsnip. S/p, lemon juice/zest and it was a hit !Thanks for the recipe!